Step 1

For frying the vegetable: Heat a pan and add oil and the vendakkai/okra. Add in the salt. Fry on a low flame for 6-8 minutes until its not sticky. Remove off heat and set aside.

Step 2

For the Masala: In the same pan add more oil,cumin seeds,curry leaves and garlic. Then add the onions. Saute briefly for a couple of minutes until the onions are soft.

Step 3

Then add the tomatoes and the shredded coconut. Saute for another couple of minutes. Remove the pan off heat and grind the mixture to a very smooth paste.

Step 4

Heat oil in a seperate kadai/pan and add in the fenugreek seeds, urad dal, mustard, dried red chillies and curry leaves. Let the mustard seeds splutter. Then add in the ground masala, tamarind juice, coriander powder, turmeric, chilli powder, sambar powder, salt, jaggery all at once. Add a cup or more of water.

Step 5

Close the pan with a lid and let it simmer for 15-20 minutes on low flame. Add in the cooked vendakkai/okra and let it simmer for another 5 more minutes. The oil should float on top of the curry. That is the true indication that the curry is done.

Step 6

Remove the pan off heat and serve hot with rice.